Grilled Fish Tacos

INGREDIENTS

• 1 teaspoon ground cumin
• 1 tablespoon dried oregano
• 1 tablespoon chili powder
• Coarse salt
• ¼ cup extra-virgin olive oil
• ¼ cup finely chopped cilantro, plus sprigs for garnish
• 2 pounds skin-on striped bass or red snapper fillets
• 5 cups shredded green cabbage (½ head)
• Neutral-tasting oil, such as canola or safflower, for grill
• 12 corn tortillas
• Lime wedges, avocado, sour cream, and hot sauce, for serving
• Quick Pickled Vegetables, for serving (optional, below)
• 2½ cups apple cider vinegar
• 1/3 cup granulated sugar
• 2 teaspoons coarse salt
• 3 cups cold water
• 4 carrots, peeled and sliced diagonally ¼ inch thick
• 2 small red onions, halved and sliced into ¾-inch wedges
• 4 jalapeño chiles, quartered lengthwise; ribs and seeds removed